EASY BOSTON CREAM PIE COOKIE BITES RECIPE
All of the awesome flavors you love from the traditional Boston Cream Pie are turned into a cookie cup. They are quick to make, starting with a cake mix and taste delicious. Everyone will go crazy for these little cuties.
Provided by June
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup with non-stick cooking spray. Pour yellow cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add softened butter and eggs to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie. Bake for 9-11 minutes. Remove from oven and immediately take a off set spatula or knife and run it around the edge of each cookie to release it from the pan. Once cooled, go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation. Move cookies to cooling rack and let them cool completely.
- In a medium bowl combine instant vanilla pudding mix, heavy cream and milk. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks. Move vanilla cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention.
- In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk. If you get silky and smooth consistency then you are finished. If not, you need to add 10 second increments until you do. Spoon a 1/4-1/2 teaspoon of ganache onto the top of each cookie cup. Refrigerate until the ganache is set and serve.
CREAM CHEESE COOKIE CUPS
Need a quick dessert? Try these yummy cookie bites. For a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's. -Rachel Blackston, Mauk, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Cut cookie dough in half (save 1 portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° until lightly browned, 8-10 minutes. , Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.
Nutrition Facts : Calories 193 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 92mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
COOKIES & CREAM COOKIES
Using a combination of butter and cream cheese, these cookies & cream cookies are extra soft and uniquely creamy-tasting. Chill the dough for at least 2 hours before baking.
Provided by Sally
Categories Dessert
Time 2h35m
Number Of Ingredients 12
Steps:
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more white chips or Oreo pieces into the tops-this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
CHOCOLATE CREAM FILLED COOKIES
My girlfriends at work just loved them and wanted the recipe for them. I had to make 10 copies!
Provided by BABY
Categories Desserts Cookies Sandwich Cookie Recipes
Time 55m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Using an electric mixer, beat 6 tablespoons butter and 1/4 cup sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in corn syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half.
- On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 1x3 inch rectangles. Place cookies on prepared baking sheets, 2 inches apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking sheets for 5 minutes; remove to wire racks to cool completely.
- While the cookies are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 1 cup confectioners' sugar and 1/2 cup butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well.
- Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies. Sprinkle filled cookies with confectioners' sugar.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 14.3 g, Cholesterol 20.4 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.9 g, Sodium 41.9 mg, Sugar 8.2 g
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20 BEST STUFFED COOKIE RECIPES - INSANELY GOOD
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3.7/5 (3)Published Oct 26, 2021Category Cookies, Recipe Roundup
- Nutella-Stuffed Cookies. Some people believe in saving the best for last. Not me. I like to get people excited from the word GO, which is why I started with these Nutella-stuffed cookies.
- Brownie-Stuffed Chocolate Chip Cookies. Each one of these thick, chewy, delightfully soft chocolate chip cookies has a decadent brownie surprise stuffed inside it.
- Strawberry Cheesecake Cookies. These sweet and fruity strawberry cookies include a rich, sticky cream cheese filling. It’s kind of like having strawberry cookies with cream cheese icing, except these are better because the cream cheese is a hidden surprise.
- S’mores Stuffed Cookies. These cookies take a bit longer to make than some of the others on the list (about an hour and 10 minutes), but they combine two of the most wonderful desserts ever: s’mores and chocolate chip cookies.
- Peanut Butter-Stuffed Chocolate Cookies. Everyone knows that peanut butter and chocolate make an excellent combination, and you’ll make these double chocolate, chocolate chip cookies even better with a peanut butter filling.
- Peanut Butter Cup Cookies. These are peanut butter cookies stuffed with Resee’s (or any brand’s) miniature peanut butter cups. That gives you peanut butter on the outside, chocolate in the middle, and more creamy peanut butter goodness on the inside of the cups.
- Oreo-Stuffed Chocolate Chip Cookies. Stuffing a cookie with an already stuffed cookie is the very definition of decadent self-indulgence, and I am 100% okay with that!
- Oreo Stuffed White Chocolate Chip Cookies. These Oreo-stuffed cookies are similar to those above, except you’ll use white chocolate chips instead of milk chocolate chips.
- Rolo-Stuffed Cookie Cups. Try these Rolo-stuffed chocolate chip cookies if you prefer a chocolate and caramel center to a chocolate and cream one. The outside cookie is essentially the same as the Oreo-stuffed chocolate chip cookies, but the Rolo gives the filling an entirely different taste.
- Whoopie Pies. Whoopie pies have been around for a while, but that just means they’ve stood the test of time and still have people who love them. To make them, you’ll bake two large, soft, moist chocolate cookie cakes.
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